CN115226774B

CN115226774B - Quinoa-flavor beverage and preparation method of composite beverage

Info

Publication number: CN115226774B
Application number: CN202210439054.2A
Authority: CN
Inventors: 张文斌; 蒋将; 季鑫; 李励琦
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2022-04-22
Filing date: 2022-04-22
Publication date: 2023-10-27
Anticipated expiration: 2042-04-22
Also published as: CN115226774A

Abstract

The application discloses a preparation method of a quinoa flavor beverage and a compound beverage, which comprises the following steps: preparing quinoa powder, preprocessing quinoa powder, carrying out enzymolysis, inactivating enzyme, carrying out solid-liquid separation, preparing a drink, adding the drink, sterilizing, cooling and filling. The quinoa flavor beverage and the compound beverage prepared by the application have good flavor and suspension stability, wherein the saponin is removed, so that the influence on the health of a user is avoided, and the quinoa flavor beverage and the compound beverage are beverages meeting the requirements of nutrition, green and health of the user and have wide market prospect.

Description

Quinoa-flavor beverage and preparation method of composite beverage

Technical Field

The application relates to the technical field of development of plant-based protein beverages, in particular to a quinoa-flavor beverage and a preparation method of a composite beverage.

Background

Quinoa is a pseudograin of the genus quinoa of the family amaranthaceae, a great advantage of which is its high content, high quality protein. The protein content of quinoa can reach 13-20%, which is higher than that of most grains, and the amino acid composition of quinoa protein is very in accordance with the recommended standards of the grain and agriculture organization of the united nations. In addition, quinoa is also rich in dietary fibers, vitamin B, vitamin E, iron, magnesium and the like, and is recommended by the United nations grain and agriculture organization as a 'full-nutrition food', and is also a 'space food' certified by the American aviation and aerospace agency. However, the outer seed layer of quinoa contains saponin, which is an anti-nutritional substance containing bitter taste, affecting the edibility and nutritional value of quinoa. In recent years, with the gradual development of quinoa planting technology and the improvement of consumer acceptance, the quinoa market is increasingly wide. However, the type of quinoa drink on the market still seems to be relatively single at the present stage.

The application of China application publication No. CN 105725006A, namely a quinoa plant protein beverage and a preparation method thereof, discloses a preparation method of the quinoa plant protein beverage: the quinoa is prepared from quinoa, polydextrose, a stabilizer, a sweetener and softened water, wherein the quinoa is quinoa concentrated juice, quinoa fermentation liquor or quinoa powder. The preparation method comprises the following specific preparation steps: dissolving and stirring quinoa flour, quinoa fermentation liquor or quinoa concentrated juice, adding sweetener, fixing volume, sterilizing, adding essence, homogenizing, sterilizing at ultrahigh temperature, and aseptic canning. The application of China application publication No. CN 109480156A, namely a quinoa cereal beverage and a preparation method thereof, discloses a quinoa cereal beverage: 8 to 12 percent of quinoa milk, 6 to 10 percent of peanut milk, 4 to 8 percent of white granulated sugar, 0.01 to 0.03 percent of xylitol, 0.7 percent of composite emulsion stabilizer and the balance of water. The specific preparation method comprises the following steps: mixing quinoa milk and peanut milk, adding water, white granulated sugar, xylitol and compound emulsion stabilizer, homogenizing, and degassing.

Said application has the advantages of that the quinoa milk and quinoa protein beverage are creatively made, but all the problems of that the white granulated sugar and sweetening agent must be added for compounding so as to add flavour characteristics, and the stability of the product must be maintained by stabilizing agent, etc.. This compounding technique may not only result in the unique flavor and benefits of quinoa itself being masked, but may also raise consumer concerns about excessive ingestion of sugar or food additives. It is therefore a market trend to find a method for preparing vegetable protein beverage bases with distinct flavor profiles and low additive content.

Disclosure of Invention

This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.

The present application has been made in view of the above and/or problems occurring in the prior quinoa flavored products.

In order to solve the problems, the application provides a preparation method of a quinoa flavor beverage, which comprises the following steps:

preparation of quinoa milk: washing quinoa rice, drying, crushing and sieving to obtain quinoa flour;

pretreatment of quinoa flour: mixing the obtained quinoa flour with water, stirring uniformly, and heating in water bath;

enzymolysis: regulating the pH value and the temperature, and sequentially adding amylase and protease for enzymolysis;

enzyme deactivation: performing enzyme deactivation operation on the enzymolysis product;

solid-liquid separation: performing solid-liquid separation on the enzyme-deactivated product to remove sediment;

and (3) sterilization: and sterilizing the quinoa milk obtained after the precipitation is removed.

As a preferable scheme of the preparation method of the quinoa flavor beverage, the application comprises the following steps: in the preparation of quinoa flour, 1-5 times of volume of water is used for washing 1-10 times, then the quinoa flour is placed in a baking oven at 45-135 ℃ for drying for 0.5-12 hours, then a pulverizer is used for pulverizing, and the powder is sieved by a 60-120-mesh sieve.

As a preferable scheme of the preparation method of the quinoa flavor beverage, the application comprises the following steps: in pretreatment of the quinoa flour, the quinoa flour and 4-10 times of water are fully stirred and mixed, and then the temperature is raised to 90-100 ℃ for water bath preheating treatment of gelatinized starch granules.

As a preferable scheme of the preparation method of the quinoa flavor beverage, the application comprises the following steps: in the enzymolysis, the amylase used comprises one or two of alpha-amylase and beta-amylase.

As a preferable scheme of the preparation method of the quinoa flavor beverage, the application comprises the following steps: in the enzymolysis, the protease is neutral protease, wherein the neutral protease comprises one or more of papain, ficin, ginger protease, bromelain, bacillus subtilis protease and aspergillus oryzae protease.

As a preferable scheme of the preparation method of the quinoa flavor beverage, the application comprises the following steps: in enzymolysis, the amylase is alpha-amylase and beta-amylase, the protease is neutral protease, the enzymolysis condition of the alpha-amylase is pH 4.0-6.0, the temperature is 50-75 ℃, the time is 0.5-4 h, and the addition amount is 0.1% -0.3%; the enzymolysis condition of the beta-amylase is pH 4.0-6.0, the temperature is 50-75 ℃, the time is 0.5-4 h, and the addition amount is 0.1-0.3%; the enzymolysis condition of the neutral protease is pH 7.0, the temperature is 50 ℃, the time is 0.5-4 h, and the addition amount is 0.1-0.3%.

As a preferable scheme of the preparation method of the quinoa flavor beverage, the application comprises the following steps: in the enzymolysis, the enzyme is added in the order of adding alpha-amylase, then adding beta-amylase and finally adding neutral protease.

The application also aims at providing a preparation method of the quinoa-flavor composite beverage.

In order to solve the problems, the application provides a preparation method of a quinoa-flavor composite beverage, which comprises the following steps:

and (3) sterilization: sterilizing the quinoa milk obtained after removing the sediment to obtain quinoa flavor beverage;

preparing a drink: preparing a compound component drink except the quinoa flavor drink, and preparing the compound component drink into a liquid state for later use;

adding a beverage: mixing the prepared quinoa flavor beverage with a beverage prepared into a liquid state;

homogenizing: homogenizing the mixed liquid twice;

and (3) sterilization: homogenizing to perform sterilization operation;

cooling and filling: cooling the sterilized liquid, and then aseptically filling.

As a preferable scheme of the preparation method of the quinoa-flavor composite beverage, the application comprises the following steps: in the prepared beverage, the mass ratio of the component beverage to the quinoa flavor beverage is 1-10:1-10.

As a preferable scheme of the preparation method of the quinoa-flavor composite beverage, the application comprises the following steps: adding the components into the beverage to prepare the compound component beverage and the quinoa flavor beverage with the mass ratio of 1:1-10.

The application provides a quinoa flavor beverage and a preparation method of a quinoa flavor composite beverage, which realize the realization of the beverage with quinoa flavor by processing quinoa, and meanwhile, the prepared beverage can also be matched with a compound component beverage, so that the flavor of quinoa milk can be independently taken by a user or taken together with other favorite beverages, and the edible scene of the quinoa flavor beverage is greatly widened.

The quinoa flavor drink provided by the application is a plant-based drink, does not contain lactose and cholesterol, is suitable for people suffering from lactose intolerance or milk allergy and the like to eat, still has the advantages after being combined with a compound component drink to prepare the quinoa flavor compound drink, has the obvious effect of enhancing the mouthfeel and smoothness of the combined compound component drink, particularly realizes the mouthfeel effect similar to that of a latte after being combined with coffee, and widens the market audience range.

According to the application, quinoa is used as a raw material, the bitter substance saponin contained in the raw material is removed by adopting a slightly alkaline washing and baking combined means, the viscosity of quinoa milk is reduced by combining an enzymolysis technology, the sweet taste of quinoa milk is increased, and after the quinoa milk is compounded with a compound component drink, the unique taste and mouthfeel of a compound drink with quinoa flavor can be formed, and particularly, the quinoa coffee compound drink compounded with coffee has unique mouthfeel compared with the current coffee drink.

The application preferably hydrolyzes quinoa protein moderately by protease, has good flavor when being drunk alone or compounded with compound component beverage, and has good stable flavor when being eaten with compound component beverage, such as being drunk after being compounded with coffee.

The application combines hydrolysis and heat treatment with centrifugal separation, so that the suspension stability of the product is ensured while the main nutrition components are reserved. The quinoa milk beverage prepared by the method and the compound component beverage (the compound component beverage needs to be processed properly) has the shelf life of 6 months at normal temperature and 9 months under the refrigerating condition.

According to the application, the effect of removing the saponins from the quinoa is realized, and the content of the saponins is extremely low on the premise of ensuring the flavor, so that consumers can taste the quinoa flavor and meanwhile the harm of the saponins is avoided.

The quinoa milk beverage prepared by the application, namely quinoa flavor beverage, has the effects of uniform color, smooth mouthfeel and purified flavor. The drink prepared by compounding quinoa milk and coffee is exemplified, and has uniform caramel color, good stability and oxidation resistance. The quinoa-flavor beverage provided by the application, namely the quinoa-flavor composite beverage, completely accords with the pursuit of current consumers for nutrition, green and health on the basis of pleasure and flavor acceptance of consumers, and has wide market prospect.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:

FIG. 1 shows the oxidative stability of quinoa coffee milk and white quinoa milk prepared in examples 4,13 to 15.

Detailed Description

In order that the above-recited objects, features and advantages of the present application will become more apparent, a more particular description of the application will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present application is not limited to the specific embodiments disclosed below.

Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the application. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. The following examples are put forth so as to enable those skilled in the art to practice.

The quinoa used in the examples of the present application was commercial quinoa (chenopodium album No. 1), purchased from the urban county of the Tibetan, the holland, the sea, the jordata, the coffee was commercial moderately roasted sidamom beans, purchased from a local supermarket.

The alpha-amylase (A4862), beta-amylase (A7130) used in the examples of the present application was all from Sigma-Aldrich. Gamma-amylase is from the company siad biology, inc. Neutral proteinase, acid proteinase and alkaline proteinase are provided by Beijing challenge biotechnology Co., ltd, and the enzyme activity of the neutral proteinase, the acid proteinase and the alkaline proteinase is 5 ten thousand U/g.

Example 1

(1) Taking quinoa rice with full seeds and no obvious impurities, adding water with the volume of 2 times, washing for 1min, changing water, and repeating the washing for 5 times.

(2) Drying wet quinoa rice in oven at 45deg.C for 12 hr, taking out, grinding, sieving with 100 mesh sieve, and storing in refrigerator at 4deg.C.

(3) Mixing the obtained quinoa flour with water according to the mass ratio of 1:7, and stirring the water for 2 hours. And (3) using a circulating water bath kettle, setting the temperature to 95 ℃, and heating the sample in the water bath for 2 hours until the sample is in a viscous porridge shape.

(4) Adjusting the pH of the sample to 5.0, and fully balancing the sample at 55 ℃ for 30min, and adding 0.1% (w/w) of alpha-amylase to the mixture for enzymolysis for 2h; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.1% (w/w) of beta-amylase into the mixture for enzymolysis for 2 hours; the pH was adjusted to 7.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.1% (w/w) neutral protease was added to the mixture for 1h.

(5) Taking out the sample, immediately inactivating enzyme in boiling water for 10min, cooling the sample to below 50deg.C, and filtering with 200 mesh sieve to remove precipitate.

(6) The quinoa milk obtained after the precipitation was removed was subjected to a sterilization operation and sterilized at 140℃for 5 seconds.

Example 2

This example is essentially the same as example 1, except that in step (2), the wet quinoa rice is dried in an oven at 105 ℃ for 2 hours.

Example 3

This example is essentially the same as example 1, except that in step (2), the wet quinoa rice is dried in an oven at 135 ℃ for 1.5 hours.

Example 4

This example is substantially the same as example 2, except that in step (4), the addition amounts of the alpha-amylase, beta-amylase and neutral protease are each 0.2% (w/w).

Example 5

This example is substantially the same as example 2, except that in step (4), the addition amounts of the alpha-amylase, beta-amylase and neutral protease are each 0.3% (w/w).

Example 6

This example is substantially the same as example 4, except for step (4): adjusting the pH of the sample to 5.0, balancing for 30min at 55deg.C, and adding 0.2% (w/w) beta-amylase to the mixture for enzymolysis for 2h; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.2% (w/w) of alpha-amylase to the mixture for enzymolysis for 2 hours; the pH was adjusted to 7.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.2% (w/w) neutral protease was added to the mixture for 1h.

Example 7

This example is substantially the same as example 4, except for step (4): adjusting the pH of the sample to 5.0, balancing for 30min at 55deg.C, and adding 0.2% (w/w) alpha-amylase to the mixture for enzymolysis for 2h; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.2% (w/w) of gamma-amylase into the mixture for enzymolysis for 2 hours; the pH was adjusted to 7.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.2% (w/w) neutral protease was added to the mixture for 1h.

Example 8

This example is substantially the same as example 4, except for step (4): adjusting the pH of the sample to 5.0, balancing for 30min at 55deg.C, and adding 0.2% (w/w) beta-amylase to the mixture for enzymolysis for 2h; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.2% (w/w) of gamma-amylase into the mixture for enzymolysis for 2 hours; the pH was adjusted to 7.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.2% (w/w) neutral protease was added to the mixture for 1h.

Example 9

This example is substantially the same as example 4, except for step (4): adjusting the pH of the sample to 5.0, balancing for 30min at 55deg.C, and adding 0.2% (w/w) gamma-amylase to the mixture for enzymolysis for 2h; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.2% (w/w) of beta-amylase into the mixture for enzymolysis for 2 hours; the pH was adjusted to 7.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.2% (w/w) neutral protease was added to the mixture for 1h.

Example 10

This example is substantially the same as example 4, except for step (4): adjusting the pH of the sample to 5.0, balancing for 30min at 55deg.C, and adding 0.2% (w/w) alpha-amylase to the mixture for enzymolysis for 2h; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.2% (w/w) of beta-amylase into the mixture for enzymolysis for 2 hours; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.2% (w/w) of gamma-amylase into the mixture for enzymolysis for 2 hours; the pH was adjusted to 7.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.2% (w/w) neutral protease was added to the mixture for 1h.

Example 11

This example is substantially the same as example 4, except for step (4): adjusting the pH of the sample to 5.0, balancing for 30min at 55deg.C, and adding 0.2% (w/w) alpha-amylase to the mixture for enzymolysis for 2h; adjusting the pH value to 5.0, and adding 0.2% (w/w) of beta-amylase into the mixture for enzymolysis for 2 hours at the temperature of 55 ℃; the pH was adjusted to 3.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.2% (w/w) of acid protease was added to the mixture for 1h to adjust the pH to 7.0.

Example 12

This example is substantially the same as example 4, except for step (4): adjusting the pH of the sample to 5.0, balancing for 30min at 55deg.C, and adding 0.2% (w/w) alpha-amylase to the mixture for enzymolysis for 2h; maintaining the pH at 5.0 and the temperature at 55 ℃, and adding 0.2% (w/w) of beta-amylase into the mixture for enzymolysis for 2 hours; the pH was adjusted to 9.0, the temperature was 50℃and the mixture was equilibrated for 30min, and 0.2% (w/w) of alkaline protease was added to the mixture for 1h to adjust the pH to 7.0.

Example 13

The quinoa milk prepared in examples 1 to 12 was used in combination with a beverage, as follows:

(1) Grinding moderately roasted coffee beans, extracting with water at 90deg.C for 5min, and filtering to obtain coffee liquid.

(2) Mixing the coffee liquid and the quinoa milk according to the mass ratio of 1:2, wherein the mixing time is 0.5h.

(3) The prepared sample is homogenized twice by a high-pressure homogenizer at 30MPa/150MPa, and then sterilized by an ultra-high temperature instantaneous sterilization method, wherein the sterilization condition is 140 ℃, and the sterilization time is 5s.

Example 14

This example is substantially the same as example 13, except that in step (7), the coffee liquor and quinoa milk are mixed in a mass ratio of 1:1 for 0.5h.

Example 15

The present example is substantially the same as example 13, except that in step (7), the coffee liquid and quinoa milk are mixed in a mass ratio of 1:3 for 0.5h.

Example 16

The procedure for mixing quinoa milk prepared in example 4 with a beverage was as follows:

(1) Preparing commercial Phenox thick coconut milk;

(2) Mixing the thick coconut milk and the quinoa milk according to the mass ratio of 1:1, wherein the mixing time is 0.5h.

Example 17

(1) Preparing commercial starbucks classical cocoa powder, and infusing the powder and water in a ratio of 1:1;

(2) Mixing cocoa and quinoa milk according to a mass ratio of 1:10, wherein the mixing time is 0.5h.

Example 18

Quinoa rice drying effect:

in order to evaluate the quality of quinoa rice dried at different temperatures, sensory evaluation was performed on quinoa rice dried in examples 1 to 3, and the results are shown in table 1:

TABLE 1 influence of temperature on the quality of dried quinoa rice in examples 1 to 3

As can be seen from table 1, the dried quinoa rice obtained in example 2 has a better effect, the quinoa rice obtained in example 3 has an uneven treatment effect, the quinoa rice obtained in example 1 is obviously not sufficiently treated, the uniform treatment effect cannot be obtained in example 3, the quinoa rice obtained in example 2 is obviously better, and the treatment time in example 2 is a preferable treatment parameter setting.

Influence of amylase addition:

in order to evaluate the influence of the amylase addition amount on the enzymolysis effect of starch in quinoa, the raw material utilization rate of quinoa in examples 3 to 5, the viscosity and the soluble sugar content of quinoa milk were measured, and the specific method for the measurement was as follows:

raw material utilization rateAnd (3) measuring: measuring the mass m of the quinoa residue obtained by filtering by adopting an oven direct drying method ₁ Record initial quinoa consumption m ₀ The raw material utilization is (m) ₀ -m ₁ )/m ₁ ×100％。

Viscosity measurement: measured using a Brookfield DV2T viscometer.

Determination of soluble sugar content: the measurement was carried out by using an Owell hand-held PAL-102 glycometer.

The results obtained are shown in Table 2:

TABLE 2 influence of the amylase addition on the properties of quinoa milk obtained in examples 3 to 5

As can be seen from Table 2, the viscosity, soluble sugar content and raw material utilization of the final product obtained in example 5 of my application are slightly increased as compared with those of example 4, but the amount of the two amylases used in example 5 is required to be increased, and the addition of the two amylases in example 4 is preferable as judged by combining the cost increase caused by the increased amount of the two amylases and the quality of the target product in which the increased amount of the enzymes is increased.

Effect of amylase addition order:

in order to evaluate the effect of the order of addition of amylase and protease on the enzymatic hydrolysis effect, the raw material utilization rate of quinoa in examples 4,6 to 12, the viscosity, the soluble sugar content and the degree of proteolysis of quinoa milk were measured, and the obtained data are recorded in table 3.

TABLE 3 influence of the order of addition of the amylase and protease on the properties of quinoa milk prepared in examples 4,6 to 12

As can be seen from the data in Table 3, quinoa milk prepared in example 10 of my application has better raw material utilization, lowest viscosity, highest soluble sugar content and excellent proteolysis, and it is apparent that the amylase type and addition order in example 10 are preferred. However, the results of example 10 did not significantly improve over example 4, but instead example 10 required the addition of an additional amylase and had a longer treatment time during the treatment.

As can be seen from the data in Table 3, the treatment in example 4 gave the best results when two amylases were used, as shown in experiments conducted using two amylases in examples 4 and 6 to 9.

In summary, because of the processing time required for the three amylases and the increased cost of the amylase, it is preferable to use two amylases for the quinoa treatment, and the obtained treatment effect tends to be poor in the case of changing the type or order of the alpha-amylase and the beta-amylase, and the effect of the alpha-amylase and the beta-amylase in the example of example 4 is preferable.

The addition amount of the coffee liquid is as follows:

in order to evaluate the influence of the added amount of the coffee liquid on the sensory properties of the quinoa coffee milk, sensory measurement was performed on the quinoa coffee milk obtained in examples 13 to 15, and the quinoa milk obtained in example 4 was used as a blank control, and the specific method of evaluation was as follows: the samples were evaluated for wheat flavor, sweetness, burnt flavor, bitterness, astringency and overall preference. The panelists perform blind product scoring on the products; the score is 1-9, scoring personnel do not influence each other independently, so that the accuracy of the result is ensured, the result is counted, and each average value is taken as the final result.

The sensory evaluation data obtained are shown in table 4:

table 4 sensory evaluation of the quinoa samples prepared in examples 4,13 to 15

By combining Table 1 and Table 4, the quinoa coffee milk prepared in example 13 of my application has the advantages of stronger wheat flavor and sweetness, lower bitterness and astringency, and better consumer acceptance in terms of overall preference.

Thus, the quinoa coffee milk prepared in example 13 was prepared as a preferred embodiment based on the quinoa milk prepared in example 4 as a preferred embodiment in combination with the sensory evaluation, raw material utilization, viscosity measurement, soluble sugar content data and economic benefits provided above.

Volatile flavor substances

The quinoa milk prepared in example 4 and the quinoa coffee milk obtained in example 13 were subjected to a main volatile flavor content measurement (in terms of relative content), and the measured data are recorded in tables 5 and 6, wherein the instrument used in the measurement was a TSQ Quantum XLS gas chromatograph-mass spectrometer of sammer femto technology company in united states.

TABLE 5 content of the Main volatile flavor substances of quinoa milk prepared in example 4

TABLE 6 content of the Main volatile flavor substances in quinoa coffee milk prepared in example 13

As can be seen from tables 5 and 6, the application of My contains a large amount of volatile flavor, and the content of the volatile flavor is high, so that consumers can feel rich quinoa flavor and flavor when eating the food, the intake of quinoa flavor is effectively ensured, and good experience is brought to the consumers.

Oxidative stability

The quinoa coffee milk and the blank quinoa milk prepared in examples 4,13 to 15 were stored at a constant temperature of 50 ℃, and taken out on the day, 3 days, 7 days and 14 days after completion of the preparation, respectively, and their TBARS values were measured, and the obtained data were recorded in fig. 1. The method for measuring the TABAS value comprises the following steps:

1.5g of the sample was weighed, 2mL of thiobarbituric acid solution (TBA, dissolved in 0.075mol/L NaOH solution) and 5mL of trichloroacetic acid solution (TCA, dissolved in 0.036mol/L HCl solution) were added, and after mixing, the mixture was reacted in a boiling water bath for 30min, and immediately after the reaction, the ice water bath was cooled for 5min. 5mL of the supernatant (avoiding mixing in suspended substances) was removed, 5mL of chloroform was added and mixed well, and the mixture was centrifuged for 8min, and the centrifugal force was set at 7000g. The absorbance was measured at 532nm of the supernatant:

TABAS(mg/g)＝A ₅₃₂ /m×9.48

in the formula (2-3): a is that ₅₃₂ Absorbance at 532nm for the sample; m is the mass (g) of the sample; 9.48 The absorbance values measured, as a constant, in relation to the dilution factor and molar extinction coefficient of the thiobarbituric acid reactant, are recorded in figure 1.

As can be taken from fig. 1, the quinoa coffee milk implemented in my application, in combination with the above data such as sensory scores, selects example 4 as preferred, the values measured 3 days, 7 days, 14 days after completion of the preparation have a tendency to increase in time as compared with the values measured immediately after completion of the preparation, and the increase in TBARS value after completion of the end of the measurement is not great; as can be seen from fig. 1, as the content of quinoa milk increases, the content of coffee decreases, resulting in deterioration of the antioxidant properties of the original coffee.

Saponin content

The saponins content of quinoa milk obtained in examples 1 to 15 was measured by the following method:

accurately weighing 0.01058g of oleanolic acid standard product, adding appropriate amount of methanol for dissolution, and fixing the volume to 100mL to obtain 100 μg/mL standard solution. Accurately sucking 0, 0.2, 0.4, 0.6, 0.8 and 1.0. 1.0 mL oleanolic acid standard solution, and cooling with cold water after water bath at 70deg.C. 0.2mL of 5% (w/v) vanillin-glacial acetic acid solution, 0.8mL of perchloric acid, water bath at 60 ℃ for 15min, rapid cooling, sucking 4.0mL of ethyl acetate, reacting in the absence of light for 20min, measuring the absorbance at 550nm, and preparing a standard curve. The concentration of the saponin in the sample is determined in the same way, and the final result can be calculated by combining a standard curve.

The resulting data are recorded in table 7.

Table 7 saponin contents of quinoa coffee milk prepared in examples 1 to 15

As can be seen from Table 7, the quinoa milk prepared in my application has very little saponin content, and achieves the effect of preventing the consumer from being harmed by the saponin.

Example 19

Oat milk is obtained by treating oat according to the method of preferred embodiment example 4.

Each experimental data was recorded as follows:

TABLE 8 Properties of oat milk obtained in example 19

As can be seen from Table 8, the saponins in the oat milk are not detected, the raw material utilization rate and viscosity are higher than those of the quinoa milk, and the proteolysis degree is lower than that of the quinoa milk. Accordingly, quinoa milk is advantageous from the viewpoint of viscosity and proteolysis degree, and oat milk is advantageous from the viewpoint of raw material utilization and soluble sugar content, because of the difference in starch content of oat and quinoa raw materials. From the aspect of the scheme, the method provided by the application is not very good in treatment of oat.

Example 20

The sensory evaluation data obtained by measuring the quinoa milk coffee milk, quinoa milk coconut milk and quinoa milk cocoa prepared in examples 16 and 17 using the quinoa milk of example 4 respectively are shown in tables 9, 10 and 11, the blank in table 9 is the same volume of the coffee without quinoa milk as that of quinoa milk coffee, the blank in table 10 is the same volume of the coconut milk without quinoa milk as that of quinoa milk coconut milk, and the blank in table 11 is the same volume of the cocoa without quinoa milk as that of quinoa milk cocoa.

Table 9 organoleptic evaluation of quinoa milk coffee prepared in example 13

Table 10 sensory evaluation of quinoa milk coconut milk produced in example 16

Table 11 organoleptic evaluation of quinoa milk cocoa prepared in example 17

As can be seen from tables 9, 10 and 11, the quinoa milk provided in the present application has a good taste when mixed with the compound component beverage, and particularly can provide a remarkable quinoa flavor, the compound beverage formed has a good flavor improving effect compared with a pure beverage without quinoa milk, in addition, the quinoa milk provided in the present application has a good effect in improving the smooth degree, the quinoa milk provided in the present application has a remarkable effect in improving the taste of the beverage used in combination, and the quinoa milk has an effect in increasing and improving the flavor.

It should be noted that the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted without departing from the spirit and scope of the technical solution of the present application, which is intended to be covered in the scope of the claims of the present application.

Claims

1. A preparation method of a quinoa flavor composite beverage is characterized by comprising the following steps:

preparing quinoa flour: washing quinoa rice, drying, crushing and sieving to obtain quinoa flour, wherein the washing is to add water with volume of 2 times for 1min, changing water, repeating the water washing for 5 times, and the drying is to put wet quinoa rice into a drying oven at 105 ℃ for 2h;

pretreatment of quinoa flour: mixing and stirring the prepared quinoa flour and water uniformly, and then heating the gelatinized starch by water bath, wherein the quinoa flour and 4-10 times of water are stirred and mixed fully, and then heating to 90-100 ℃ for water bath preheating treatment of the gelatinized starch;

enzymolysis: adjusting pH to 5.0, balancing at 55deg.C for 30min, adding 0.2w/w of alpha-amylase to the mixture, performing enzymolysis for 2h, maintaining pH to 5.0, and adding 0.2w/w of beta-amylase to the mixture, performing enzymolysis for 2h; adjusting pH to 7.0, balancing at 50deg.C for 30min, and adding 0.2% w/w neutral protease into the mixture for enzymolysis for 1 hr;

preparing a drink: preparing a coffee liquid except for the quinoa-flavor beverage, wherein the preparation method of the coffee liquid comprises the following steps: grinding moderately roasted coffee beans, extracting the powder with water at 90 ℃ for 5min according to the powder-water ratio of 1:5, and filtering to obtain coffee liquid;

adding a beverage: mixing the coffee liquid and the quinoa flavor drink according to the mass ratio of 1:1;

homogenizing: homogenizing the mixed liquid twice;

and (3) sterilization: homogenizing to perform sterilization operation;

2. The method for preparing the quinoa-flavor composite beverage according to claim 1, wherein the method comprises the following steps: in the preparation of the quinoa flour, a pulverizer is used for pulverizing, and the powder is sieved by a 60-120-mesh sieve.

3. The quinoa-flavor composite beverage prepared by the preparation method of any one of claims 1-2.